POLENTA ROUNDS APPETIZER RECIPES

Name: Polenta Bites with Wild Mushrooms and Fontina Recipe
Cook time: 45 min
Total time: 15 min
Yield: Makes 30
Ingredients: 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds); 2 tablespoons extra-virgin olive oil, plus more for brushing; 1/4 cup (1/2 stick) unsalted butter; 2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices; 2 shallots, thinly sliced; 1/4 cup Sherry vinegar; 1 3/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon crushed red pepper flakes; 1/2 cup chopped parsley leaves; 4 ounces Fontina cheese, coarsely grated (about 1 cup)

POLENTA BITES WITH WILD MUSHROOMS AND FONTINA RECIPE ...

Polenta Bites with Wild Mushrooms and Fontina Recipe ... image

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible. A pinch of crushed red pepper flakes and a splash of Sherry vinegar punch up the flavor of the mushrooms.

Provided by Anna Stockwell

Total Time 1 hour 15 minutes

Cook Time 45 minutes

Yield Makes 30

Number Of Ingredients 11

Ingredients

4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
2 tablespoons extra-virgin olive oil, plus more for brushing
1/4 cup (1/2 stick) unsalted butter
2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
2 shallots, thinly sliced
1/4 cup Sherry vinegar
1 3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped parsley leaves
4 ounces Fontina cheese, coarsely grated (about 1 cup)

Steps:

Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
Arrange polenta bites on a platter and serve.
Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

MEDITERRANEAN POLENTA ROUNDS RECIPE - PILLSBURY.COM

Mediterranean Polenta Rounds Recipe - Pillsbury.com image

Top polenta rounds with pesto and cheese to assemble a flavorful Mediterranean appetizer that's ready in 20 minutes.

Provided by Pillsbury Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 roll (18 oz) refrigerated basil and garlic polenta, cut into 1/2-inch slices, patted dry with paper towels
1/4 cup refrigerated sun-dried tomato pesto
2 tablespoons thinly sliced fresh basil leaves
1/4 cup crumbled chèvre (goat) cheese (1 oz)
2 tablespoons pine nuts, toasted

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add polenta slices; cook 12 minutes, turning once, until lightly browned and crisp.
In small microwavable bowl, microwave pesto on Medium (50%) 1 minute or until thoroughly heated. Spread pesto evenly over polenta rounds. Sprinkle evenly with basil, cheese and pine nuts. Serve immediately.

Nutrition Facts : Calories 83 , CarbohydrateContent 7 g, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 168 mg

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